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Indian Spiced Chicken.cook

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+---
+title: Indian Spiced Chicken with Creamy Tomato Sauce & Spinach
+servings: 2
+category: main course
+tags: basmati rice,chicken,curry,garnish-and-gather,indian
+source: Unknown
+description: 
+prep_time: 20 minutes
+cook_time: 20 minutes
+---
+
+Bring 1 1/2 cups @water{} & @salt{1/4 tsp} to a boil in a #pot{}.
+
+Remove seeds and mince HALF of @jalapeño{1/2} (keep seeds for more heat).
+
+Remove any large stems and roughly chop @spinach{5 oz}.
+
+Small dice @tomato{1 cup}.
+
+Pat @chicken breasts{2} dry and cut into 1 1/2 inch pieces.
+
+Add @basmati rice{3/4 cup} to boiling @water{}, return to a boil then cover, reduce heat to low and cook ~{12-15 minutes}, until done, then remove from heat.
+
+Heat 2 tablespoons @oil{} in a large #sauté pan{} over medium-high heat.
+
+Add @onion{1/4 cup}, @ginger{1 tablespoon}, @garlic{1 teaspoon}, @cumin{1 tablespoon}, @coriander{1 tablespoon}, @turmeric{1/2 teaspoon}, @paprika{1/2 teaspoon}, then cook for ~{3-4 minutes}, until veggies start to soften.
+
+Stir in @Indian Spice Blend{} and a pinch of @salt{} then cook until spices are fragrant, about ~{1 minute}.
+
+Add @chicken broth{1/2 cup}, stir to combine, and bring to a boil.
+
+Add @spinach{}—in batches if necessary—then reduce heat to medium-low and cook ~{3-4 minutes}, until wilted.
+
+Add @chicken{} then cover and cook until @chicken{} is done, about ~{10 minutes}.
+
+Stir @heavy cream{1/3 cup} into stew and cook ~{1 minute}, then remove @cinnamon stick{1} and adjust seasoning to taste.
+
+Fluff @rice{} with a #fork{} and adjust seasoning to taste.
+
+Spoon Indian @chicken{} over a bed of @basmati rice{}.